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Ingredients
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Duck Filling
Pickled Red Onion
Method
Duck Filling
- 1
Prepare the Duck
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- 2
- 3
Cook the Duck
Heat a skillet over medium-high heat. Place the duck breast skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-6 minutes until the internal temperature reaches 135°F (medium-rare). Remove from heat and let rest for 10 minutes.
- 4
Slice the Duck
Once rested, slice the duck breast thinly against the grain.
- 5
Warm the Tortillas
In a clean skillet, warm the corn tortillas one at a time over medium heat for about 30 seconds on each side until pliable.
Pickled Red Onion
- 6
- 7
Make the Pickling Solution
In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a boil, stirring until sugar and salt dissolve.
- 8
Pickle the Onion
Pour the hot pickling solution over the sliced onions, ensuring they are fully submerged. Let cool at room temperature for at least 30 minutes before serving.